Tuesday, November 06, 2012

Gluten Free Bread Recipe Tweaks

I just heard "This bread is PERFECT!" coming from my kitchen as one of my kids was making toast for breakfast.

I think so too. I've posted my GF bread recipe before, but I want to share some changes with you, so that you, too (if you are using my recipe) can have a better loaf of frugal, homemade gluten free bread.

Problems that I solved: The old recipe was not quite dense enough and kept collapsing into odd shapes once the loaves cooled. This recipe fills the pans better and does not collapse if you wait until after it's been cooled in the refridgerator to slice it. It can be re-softened in the toaster after slicing, and then has that wonderful fresh baked bread texture.

And, to make things even better, the change uses LESS ENERGY/ELECTRICITY and SAVES TIME.

Mix on high with mixer for 3 minutes to get the batter smooth and aerated.

Pour into two small greased loaf pans.

Here's the different part:

Place pans into cold oven. Turn your oven on 350 degrees Farenheit and set your timer for 50 minutes. (This allows the loaves to rise while the oven pre-heats, but not rise too much. The loaves are denser but still have nice air holes and texture).

Remove from pans promptly after taking these out of the oven. Cool completely. This bread slices most easily after it has been refrigerated. It warms up beautifully in a toaster.

If you eat it straight out of the oven it will mush a bit when you slice it, but "who cares it's fresh hot bread", right?